Cafec Deep Pro Cafec

Kasuya 4:6

Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows.

1:15 Ratio

5:30 Total

30g Dose

88°C Temp

Roast level

Light Medium Dark

Parameters

30 g
Coffee: 450 g
Water: 1:15
Ratio: 88 °C
Temp: 8 coarse
Grind: 5:30
Total: 3
Servings

Grind · 8/10 · coarse

FINE COARSE

Method

5:30 · total

Pour 1 / 6
0:00

To

90g

+90g add

10s Center

Pour 90g at the centre. First 40% pour — anchors acidity.
Pour 2 / 6
0:45

To

180g

+90g add

10s Center

Pour to 180g. Second 40% pour — anchors sweetness.
Pour 3 / 6
1:30

To

270g

+90g add

10s Center

Pour to 270g. First 60% pour.
Pour 4 / 6
2:15

To

360g

+90g add

10s Center

Pour to 360g.
Pour 5 / 6
2:45

To

450g

+90g add

10s Center

Pour to 450g. Final pour.
Done 6 / 6
5:30

Drawdown complete.

Notes

Five centre pours of 90g every 45 seconds: 0:00, 0:45, 1:30, 2:15, 2:45. Total 450g. Originally a V60 recipe — the deep bed plus dot ribs of the Pro add roughly 30 seconds to drawdown vs the V60 baseline. Coarse grind is what keeps the brew from stalling. For a sweeter cup, weight the second pour heavier (80g / 100g). For a brighter cup, weight the first (100g / 80g). Kasuya's published temps: 93°C light, 88°C medium, 83°C dark — use the roast selector to switch. Drawdown around 5:30. The geometry adds time; the grind absorbs it.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

Tetsu Kasuya

21 recipes

In the cup